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Budget Meal – $3 Honey Lime Chicken & Potatoes

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 4 servings:

  • 1 1/2 lb skinless chicken thighs, fat trimmed
  • Marinade
    • 1 tablespoon fresh garlic, minced
    • 2 teaspoons cumin
    • 1 tablespoon lime zest
    • 2 teaspoons olive oil
    • juice from 1 lime
    • pinch sea salt & pepper
    • 1 tablespoon raw honey
  • 1 lb fingerling potatoes, quartered
    • 1 tablespoon olive oil
    • 2 teaspoons smoked paprika (OR chili powder)
    • 1 teaspoon cumin
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon cayenne (OPTIONAL)
    • 1 tablespoon arrowroot (OPTIONAL)
    • pinch of sea salt & pepper
  • spray avocado oil
  • Salad
    • 10oz raw mixed greens
    • 4 Roma tomatoes, chopped
    • 2 small avocado, diced
  • Garnish
    • red pepper flakes on chicken
    • olive oil for INDIVIDUAL serving of salad


Step 1

Set air fryer to 400F (or set oven to 420F).

Step 2

In a sealable plastic bag (or bowl), add the chicken thighs and the ingredients for the marinade. Seal the bag (or cover the bowl) and allow to marinate for at least 20 minutes in the fridge or overnight.

Step 3

In a large mixing bowl, add the quartered potatoes and the seasonings and oil.  Shake the bowl and ensure the potatoes are all covered.  Note: If you are using arrowroot starch to help the outside get crispy, the outside of the potato may be sticky.  This is normal.

Step 4

Add the potatoes to the air fryer basket, or a baking sheet lined with parchment paper.  Spread the potatoes out.  Before cooking, lightly spray with avocado oil (or olive oil).  Cook for 18 to 20 minutes, shaking halfway, or cook until the outside is golden and crispy.

Step 5

As the potatoes are cooking, set a nonstick skillet on medium high heat.  Once hot, spray the skillet with avocado oil and add the chicken thighs.  Note: with the honey, the chicken will sear quickly and potentially burn so monitor it more than usual to flip it over if so.  Cook on each side for 6 to 8 minutes, flipping back and forth to avoid burning.

Step 6

Assemble the salad with chopped tomatoes, sea salt & pepper. Enjoy with your choice of low-calorie vinaigrette OR a serving (1 tablespoon) of olive oil for EACH serving.

Step 7

Build the meal – a portion of chicken, serving of potatoes and a mixed green salad.